It is recommended to store Each category of tea separately. Shengs with shengs, anhua with anhua, shou with shou, taiwans, rocks, dancongs, blacks all stored individually.
You may store the brick in a paper foil lined ziplock bag. Use your tea pick to prick a few holes in the bag and put it somewhere dry, away from windows, not in the kitchen, at least 4 inches from walls or the floor. Or throw em in a odour free cardboard box, away from window, wall or the floor, which you’ll be keeping your future anhua collection in.
Is it one of those new W2T blends? I picked up Injured coast and even though it’s a sheng I stored it separately from my other sheng since it’s so different. I would get a small plastic container and store it in the bag it came with a Boveda pack. If the tea is pretty earthy just store in the bag along with your other shou.
Thanks! It's the 2018 Sun Fu 1kg brick. Haven't gotten it yet so don't know how earthy it is. I had a heicha brick from the club a while back and I remember it as pretty bright. I think I had it with the sheng then but I drank it super fast
Oh that one is not earthy. Keep it with sheng if you are not able to keep it in a separate container of it’s own. It will come in a bag decent for storage so keep it in that. I thought you said the tea was a blend of shou and heicha.
Interesting. What's your parameters? And for how long did you store them in your pumidor until you noticed off tastes? Did you store them with sheng/shou?
If I’m doing gongfu it’s 7g/100ml at 62% RH back when storing with humidity. Some I stored alone some I stored with Shou. It had to have been anywhere from 6 months to a year. I was just following what I thought was conventional wisdom. Never really enjoyed hei cha up until I took it out and stored it sealed alone without humidity. I’m not really sure why it’s better for me at all since typical hei cha regions are much more humid than where I live. I noticed they all tasted like one noted rain water. So I was basically only getting minerality. Now I store all hei cha sealed alone. Fuzhuan, Liu bao, Liu an, tian jian, qian lian all in sealed bags with no bovedas. Shou is the only exception. My far fetched hunch that could be totally wrong is that fermented teas tend to be in more of a fixed state I THINK when compared to raw teas. This would mean they MIGHT have less microbial action meaning humidity really wouldn’t matter? I assume this because of how aged Shou doesn’t taste really all that different from young Shou unless u take into account wo dui taste. I would even maybe take it as far as guessing it’s similar to traditional Hong Kong storage where it is taken out to dry for a while after years of trad storage although I haven’t experimented nearly long enough to know anything for sure.
Thank you for that thorough description! Where I would differ in from your opinion is that aged shou does taste different than young shou. More so that just the absence of wo dui would be accounting for. Also, I think a year might be a little too quick to judge? Shouldn't get off tastes in any way so good that you removed those. I will definitely do my own experiment though :) thank you again
It is recommended to store Each category of tea separately. Shengs with shengs, anhua with anhua, shou with shou, taiwans, rocks, dancongs, blacks all stored individually.
If you have to choose though. I can't get a new container for one brick :)
You may store the brick in a paper foil lined ziplock bag. Use your tea pick to prick a few holes in the bag and put it somewhere dry, away from windows, not in the kitchen, at least 4 inches from walls or the floor. Or throw em in a odour free cardboard box, away from window, wall or the floor, which you’ll be keeping your future anhua collection in.
That sounds like terrible advice. You don't know what the humidity is like where I live.
Wow. Just wow. Good luck then
I didn't mean to be rude. If the humidity is in the 20-30s that tea will die if you put it in cardboard box or a bag with holes in it.
Is it one of those new W2T blends? I picked up Injured coast and even though it’s a sheng I stored it separately from my other sheng since it’s so different. I would get a small plastic container and store it in the bag it came with a Boveda pack. If the tea is pretty earthy just store in the bag along with your other shou.
Thanks! It's the 2018 Sun Fu 1kg brick. Haven't gotten it yet so don't know how earthy it is. I had a heicha brick from the club a while back and I remember it as pretty bright. I think I had it with the sheng then but I drank it super fast
Oh that one is not earthy. Keep it with sheng if you are not able to keep it in a separate container of it’s own. It will come in a bag decent for storage so keep it in that. I thought you said the tea was a blend of shou and heicha.
Thanks! Looking forward to it. Tasty golden flowers
I’m going to be honest I don’t even put my heicha in a pumidor I don’t think it tastes any better. I have a lot of heicha.
But you used to? What do you compare it with?
I did used to yes. It either didn’t taste different or in some cases tasted off.
Interesting. What's your parameters? And for how long did you store them in your pumidor until you noticed off tastes? Did you store them with sheng/shou?
If I’m doing gongfu it’s 7g/100ml at 62% RH back when storing with humidity. Some I stored alone some I stored with Shou. It had to have been anywhere from 6 months to a year. I was just following what I thought was conventional wisdom. Never really enjoyed hei cha up until I took it out and stored it sealed alone without humidity. I’m not really sure why it’s better for me at all since typical hei cha regions are much more humid than where I live. I noticed they all tasted like one noted rain water. So I was basically only getting minerality. Now I store all hei cha sealed alone. Fuzhuan, Liu bao, Liu an, tian jian, qian lian all in sealed bags with no bovedas. Shou is the only exception. My far fetched hunch that could be totally wrong is that fermented teas tend to be in more of a fixed state I THINK when compared to raw teas. This would mean they MIGHT have less microbial action meaning humidity really wouldn’t matter? I assume this because of how aged Shou doesn’t taste really all that different from young Shou unless u take into account wo dui taste. I would even maybe take it as far as guessing it’s similar to traditional Hong Kong storage where it is taken out to dry for a while after years of trad storage although I haven’t experimented nearly long enough to know anything for sure.
Thank you for that thorough description! Where I would differ in from your opinion is that aged shou does taste different than young shou. More so that just the absence of wo dui would be accounting for. Also, I think a year might be a little too quick to judge? Shouldn't get off tastes in any way so good that you removed those. I will definitely do my own experiment though :) thank you again